Pumpkin Creme Sandwich Cookies

Name: Pumpkin Creme Sandwich Cookies
Prep time: 30 min
Cook time: 8 min
Yield: 48
Cuisine: American,
Ingredients: 4 cups flour; 1 tsp baking powder; 1 tsp salt; 1/2 cup (1 stick) butter softened; 2 cup granulated sugar; 1 cup canned pumpkin; 1 egg; 2 tsps McCormick® Pure Pumpkin Pie Spice Blend Extract; Additional granulated sugar for coating; 1/2 cup (1 stick) butter softened; 1 cup marshmallow creme; 2 tbsps canned pumpkin; 1 tsp McCormick® Pure Pumpkin Pie Spice Blend Extract; 14 drops McCormick® Yellow Food Color; 7 drops McCormick® Red Food Color; 1 box (16 oz) confectioners’ sugar

A seasonal twist on traditional vanilla sandwich cookies – pumpkin cookies are sandwiched with a pumpkin pie spice-flavored creme filling.

30m

PREP TIME

8m

COOK TIME

160

CALORIES

16

INGREDIENTS

Servings: 48 (1 sandwich cookie)

Ingredients

Cookies
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) butter, softened
2 cup granulated sugar
1 cup canned pumpkin
1 egg
2 teaspoons McCormick® Pure Pumpkin Pie Spice Blend Extract
Additional granulated sugar, for coating
Pumpkin Creme Filling
1/2 cup (1 stick) butter, softened
1 cup marshmallow creme
2 tablespoons canned pumpkin
1 teaspoon McCormick® Pure Pumpkin Pie Spice Blend Extract
14 drops McCormick® Yellow Food Color
7 drops McCormick® Red Food Color
1 box (16 ounces) confectioners’ sugar

KEY PRODUCTS

INSTRUCTIONS

1 For the Cookies, mix flour, baking powder and salt in large bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, egg, and pumpkin pie spice blend extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
2 Preheat oven to 350°F. Shape dough into 3/4-inch balls. Roll in additional granulated sugar to coat. Place on greased baking sheets. Gently flatten with bottom of glass.
3 Bake 6 to 8 minutes or until edges are firm. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4 For the Pumpkin Creme Filling, beat butter, marshmallow creme and pumpkin in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin pie spice blend extract and food colors; mix well. Gradually add confectioners' sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. If filling is too thick to spread, gradually beat in 1 to 2 teaspoons water.
5 To assemble sandwich cookies, place about 1 teaspoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread filling. Repeat with remaining cookies and filling.